Before you even preheat, pat the fillets bone-dry with paper towels. Moisture is the enemy of crisp skin. Then, score the skin lightly—three shallow slashes with a sharp knife—to prevent curling and help the heat penetrate evenly.
Seasoning is where you can get playful. A classic salt-and-pepper base is golden, but try a sprinkle of smoked paprika for warmth, or a pinch of shichimi togarashi (Japanese seven-spice) for a subtle kick. Drizzle with a little olive oil—just enough to coat, not drown.
Fun Fact: Wild salmon has a richer, more complex flavor than farmed, but farmed salmon has a higher fat content, which makes it harder to overcook. Choose based on your schedule and taste preference—neither is wrong.
